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Raising awareness on sustainable seafood

dc.coverage.spatialManilaen
dc.date.accessioned2018-07-06T07:00:33Z
dc.date.available2018-07-06T07:00:33Z
dc.date.issued2018-03-03
dc.identifier.citationRaising awareness on sustainable seafood. (2018, March 3). Philippine Daily Inquirer, p. B2-3.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/728
dc.language.isoenen
dc.publisherPhilippine Daily Inquirer, Inc.en
dc.titleRaising awareness on sustainable seafooden
dc.typenewspaperArticleen
dc.citation.journaltitlePhilippine Daily Inquireren
dc.citation.firstpageB2-3en
local.subject.classificationPD20180303_B23en
local.description“With our brand’s well-established corporate responsibility (‘Spirit to Preserve’), we feel the need to provide not just high-quality dishes but also responsibly sourced [products] that should result in more years of great food and satisfied seafood cravings,” explained Marriott Executive Chef Meik Brammer.en
local.subject.personalnameBrammer, Meik
local.subject.corporatenameMarriott Hotel Manilaen
local.subject.corporatenameWorld Wide Fund for Natureen
dc.subject.agrovocSeafooden
dc.subject.agrovocfishery productsen
dc.subject.agrovocsustainabilityen
dc.subject.agrovocsustainable fishingen
dc.subject.agrovocShrimpsen
dc.subject.agrovocrecipesen


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